My reviews (6)

Kashmiri lamb korma

Cubes of lamb are simmered in a curry and coconut milk-based sauce with potatoes and chickpeas in this Kashmiri lamb korma. Serve with jasmine rice and mango chutney.
Reviews (6)

21 Apr 2017
Reviewed by: Sleath
What makes this a Kashmiri curry - chick peas? Where did the korma bit come from - coconut milk? A fancy name does not make it a fancy dish. The use of a commercial curry powder is a lazy way of making a curry and this is a lazy dish.
02 May 2016
Reviewed by: Tori Gravius
the basis of this recipe is good, but we tweaked it a bit. used about a tablespoon of curry powder rather than 1/2 cup. we only let the meat, potatoes, and onion simmer in the water for about 25 minutes. any longer and our potatoes would have fallen apart. we added 1/2 cup of plain Greek yogurt to thicken up the sauce. we put this recipe over couscous and it was phenomenal.
(Review from Allrecipes US | Canada)
21 Aug 2015
Reviewed by: Susan
Thank you for sharing this recipe! I love delicious ethnic lamb dishes and this one is amazing. I have never reviewed a recipe before but this one deserves the time to write a review. I have no recommendations on how to improve it because it is perfect the way it is written.
(Review from Allrecipes US | Canada)
17 Jul 2016
Reviewed by: EriNnRuss
We all enjoyed this, I did cut back on the curry though, it was 5 star tastewith my modification but i rate how its written. We will make it again! Thanks for submitting!
(Review from Allrecipes US | Canada)
01 Nov 2016
Reviewed by: Shatese
This dish was good but I made some modifications to the recipe. I prepared it as instructed and realized it needed some tweaking. It seemed to be a bit bland and had way too much curry, so I added more coconut milk, 2 table spoons of honey and about 2 teaspoons of salt to cut back on the curry flavor. With my additions/changes, dinner was great. I would make it way.
(Review from Allrecipes US | Canada)
18 Jan 2016
Reviewed by: SilverXeno
I wasn't sure how to rate this. I started off making it as directed. But things kind of fell apart with the liquid. From the start I wondered about the amounts listed. 2 pounds of meat but only 1/3 cup of beans? I ended up changing a lot of even out my ingredients. I also thought the liquid/sauce wasn't the right flavor exactly. And that could be all my fault based on the type of curry powder I used. It lists a few of the spices in it, but not all. Maybe it didn't have enough of some flavors or too much of others for this particular dish. (I make my own sometimes...but had a prepared powder on hand and wanted to use it up). I made a few changes in the amount of liquid (less water, more coconut milk), added sour cream (there was no yogurt in this dish, which I was okay with at first, but decided it needed it after tasting...and I didn't have any plain)...a little salt, garlic. Maybe if I'd waited until the end it would have been a beautiful dish...but I couldn't risk it! So I didn't mark this 1 star, but didn't want it to have a 5 star, either. It's not a terrible starting point for a curry dish...but I can't say it resembled any korma I've tried/made before.
(Review from Allrecipes US | Canada)


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